Pecos Pitas with Pistachios & Chicken
A tangy lime vinaigrette dressed chicken and pistachio filling makes for a dellicious pita sandwich.
2 cups shredded cooked or canned chicken
1/2 cup coarsely chopped California pistachios
Lime Vinaigrette (recipe follows)
4 pita bread rounds
1 cup julienne pared jicama or pared, seeded cucumber
1 avocado, peeled, seeded and sliced
1/2 cup bottled roasted red pepper or pimiento, cut into strips
- Toss chicken with half the pistachios and enough Lime Vinaigrette (see recipe below) to moisten.
- Warm pita pockets in 350°F (175°C) oven for about 3 minutes, then halve and fill with chicken mixture.
- Add jicama, avocado and red pepper. Place on plates; drizzle remaining vinaigrette over filling and sprinkle with remaining pistachios.
Makes 8 servings.
Lime Vinaigrette: Mix 1 cup low-fat or nonfat bottled Italian salad dressing with 1 tablespoon grated lime peel and 2 tablespoons lime juice. Shake to blend.
Recipe and photograph provided courtesy of the California Pistachio Commission.